Dried Shiitake Mushrooms

Item #:

MDS202

Our Price:

$5.25

SELECT SIZE :

Quantity:

Description

The shiitake mushroom is the traditional "black mushroom" of Oriental cuisine. Dried shiitake mushrooms reconstitute very well and are frequently preferred over fresh in many dishes. The meaty flesh of the shiitake imparts its distinctive full-bodied, woodsy flavor to any dish. Originally wild-harvested in Japan and Korea, shiitake mushrooms have been farmed by the Japanese for over 600 years, and are now cultivated around the world.

The convex, cinnamon brown, thick fleshy caps of the shiitake mushroom make a wonderful meat substitute for vegetarians. The meaty flesh of the shiitake is frequently substituted for other "wild mushrooms" in many dishes, but this versatile fungus is suitable for almost any cooking method from grilling to simmering and stir-frying.

Many health benefits have been attributed to eating shiitake mushrooms, including strengthening the immune system. Use shiitakes in traditional Asian dishes, in hearty mushroom soups or in savory sauces for meat and poultry. Excellent in risottos, omelettes, and quiche.

Nutrition Facts

Recipes

Chestnuts have been treasured as a delicacy throughout Asia for centuries. Their sweet, gently nutty taste and toothsome texture pair beautifully with the mild flavor of tender pork, as evidenced by the many traditional recipes which use both ingredients.

Wontons are surprisingly easy to make, especially if you use ready-made wonton wrappers, which can be found in most grocery stores these days. Don't worry about making them perfectly on the first try; in cooking, you can almost always eat your mistakes! Rest assured, after two or three, you'll be turning them out like an old pro.

These savory wontons can also be added to chicken stock for a deliciously satisfying dumpling soup, or fried until golden brown for a crisp & crunchy treat. Wontons also freeze exceptionally well, so you can make a big batch and save some for later - if you have any leftovers!
View Recipe
Print Recipe

Along with sushi and tempura, Miso soup is probably among the most widely known Japanese dishes in the world. In Japan, most people eat this nourishing soup at least once a day. The ingredients in miso soup, or Misoshiru, can vary according to the taste of the individual, but Japanese custom dictates that there be a variety of contrasting colors, flavors and textures: some ingredients should float and some should sink.

A Japanese chef friend once confided that the secret of his flavorful miso soup was in his blend of both white and red miso paste. The red miso, he said, gave it a little extra flavor.
View Recipe
Print Recipe

Fiddleheads just seem to go naturally with mushrooms. While fiddleheads are frequently seen in the company of morel mushrooms, it's not often you see them paired with shiitakes. We served this delicious combination at a recent Earthy Delights Open House and it won rave reviews. It's now a standard part of our regular spring menu!
View Recipe
Print Recipe

Rice steamed in a wrapping of leaves is nothing new in Asian cuisine. Neither is the pungent flavor of wasabi. When we recently had the opportunity to experiment with fresh, locally grown wasabi, including large, pliable wasabi leaves, it just seemed natural to combine these two distinctive elements of Asian cookery into one satisfying dish.